0:02
Eddie is making me laugh.
0:06
He's standing here looking at my chicken quarters
0:09
and he said, that reminds me so much of growing up.
0:13
But there was 11 of them, nine children and mama and daddy.
0:18
And it took two ovens to have enough room
0:23
to cook all this chicken for all them children
0:29
Eddie said she had a double oven.
0:31
So she'd have both ovens going.
0:33
What would she serve with it, Eddie?
0:36
- [Eddie] Oh gosh. - Rice?
0:37
- [Eddie] We always had vegetables.
0:45
I remember this being like 29 cents a pound,
0:51
the dark quarters of a chicken.
0:55
And of course it's not nearly that now,
0:58
but it's still cheaper than like the breast so.
1:02
And this is the tenderloin to me of the chicken.
1:13
It's where all the flavor is.
1:20
All right, I'm gonna put this in.
1:22
I'm going to just arrange this in here.
1:26
Get underneath there.
1:32
Get up here. (chuckles)
1:38
And I've cleaned my chicken.
1:41
I've searched for feathers that might be around
1:51
All right, so I've got fresh ground black pepper here.
1:54
I've got two teaspoons of salt.
1:58
I've got lemon juice.
2:03
And I'm gonna mix these up
2:05
and I have some fresh rosemary
2:10
that I'm going to just chop up and add to this.
2:13
I hope this knife is sharp enough to...
2:15
This knife isn't sharp enough
2:17
to even cut the rosemary y'all.
2:22
But we gonna get it, ooh, that fragrance is wonderful.
2:28
Wonderful, wonderful.
2:32
When I'm outside, I love to go by my rosemary bushes
2:36
and just run my hands along and oh, it smells so good.
2:53
Now let's see how much rosemary I'm supposed to use,
2:56
I can't remember everything.
3:01
A tablespoon, that's what I thought.
3:07
And I think that was probably exactly a tablespoon.
3:11
Now I've got two cloves of garlic
3:15
that I'm gonna press into our mixture.
3:23
You know, this requires some strength
3:26
to do this, doesn't it, Eddie?
3:53
Oh oh, I didn't lay that one in there just right.
4:11
Fresh garlic is just so aromatic
4:30
And I'm trying to get every bit of that garlic out of there.
4:33
I don't know if I'm gonna be able to do it, but,
4:37
you know me, I'm going to try.
5:00
All right, miss, get me a spoon.
5:13
And I am just gonna kind of try to incorporate that.
5:21
Alright, let's see that was one and a half tablespoons
5:24
of fresh lemon juice that I used
5:26
and I'm gonna do about three tablespoons of olive oil.
5:32
Do this and then we're gonna pour this over our chicken.
5:55
And then I've got a pound of small new potatoes.
6:03
Might have missed a feather.
6:09
So this is gonna be really, really tasty.
6:21
Now we're gonna put this in the oven
6:23
and we're gonna put some tinfoil over it
6:32
and cook it for about 30 minutes.
6:35
All right, I'm gonna add a little bit more salt
6:47
and a little bit more pepper.
6:54
And I'm gonna spray my potatoes
7:07
because that olive oil didn't wanna stick.
7:13
Didn't wanna stick to those potatoes because they were dry.
7:29
I think I bought this tinfoil. Seems like I remember.
7:36
All right, let's see.
7:45
My stomach is growling y'all.
7:53
Now after 30 minutes of cooking,
8:02
you just need to put this under your broiler,
8:05
which y'all know I don't have a broiler.
8:07
The broiler is broken on my stove, so I'll have to,
8:15
I'll have to do some engineering I think.
8:20
Okay, so here we go. 30 minutes.
8:23
The recipe call for just chicken legs,
8:28
but I use quarters and that's gonna take twice as long.
8:34
So I cooked it for 30 minutes with the foil,
8:40
took the foil off and cooked it for another 30 minutes.
8:44
And Eddie got our broiler to working.
8:47
So I'm gonna stick this in here
8:55
and just you can feel the skin.
8:57
Some of it's getting really crisp, but it read 165,
9:03
which is what it should be.
9:06
And you know I'm gonna put that on the bottom shelf
9:16
because the broiler is working, y'all,
9:20
I mean it'll burn in a flash.
9:22
So I'm gonna keep my eye on it,
9:25
but it looks just wonderful.
9:28
Eddie just said, y'all, that ain't a southern dish.
9:31
I said, did I say it was Southern? He said, no you didn't.
9:33
He said, but that's a Yankee dish. (laughs)
9:37
So I don't care where you live. This is delicious.
9:44
So I had said earlier,
9:46
I have company coming tonight for dinner.
9:50
So this is dinner, so I'm not going to dig in it
10:00
'cause it's so pretty and I don't wanna disrupt it.
10:04
So I'm just gonna sit here and look at it, think about it,
10:13
how good it's gonna be with that french bread
10:15
and the jasmine rice that I'm going to cook
10:18
to serve on top of this, y'all.
10:23
Loving best dishes, y'all.
10:28
Hey, y'all, it's Paula Deen.
10:30
Now, if you enjoyed this video, be sure to like it
10:34
and click the subscribe button as well as the notification
10:37
bell to be alerted when I post a video.
10:41
Love and Best Dishes Y'all.
